Whatever your objective is, from cleaner labels and improved Mouthfeel to enhanced benefits, extended shelf-life and beyond – starches, proteins and functional flours have an essential part to play. They are critical components not just for delivering texture, but also stability, functionality and processability. But every formulation and every recipe is unique.
That’s why we’ve built such a vast ingredient portfolio; to ensure you will find a solution whatever your need.
So, our broad range of corn and tapioca based starches offer a variety of functionalities, textures and degrees of process resistance and enhanced shelf-life. Meanwhile, our proteins and flours help you answer consumer demand for nutritious foods that deliver on taste, texture and mouthfeel. From whey to chickpea protein and even chickpea flours, all our products are highly versatile and designed to deliver.
We want to make sure you have the toolkit necessary to achieve a diverse range of goals; overcoming technical challenges and meeting consumer demands.
Smarter solutions
Increase the viscosity of foods in a liquid state. Our thickening starches are widely used in dairy applications, puddings, dessert fillings, soups, sauces, dressings, and bakery mixes. Our thickener portfolio comprised of corn, tapioca and potato starches make foods like sauces, yoghurts and bakery fillings creamy, thick and smooth as a result of the swelling of starch particles (or granules).
Transform a liquid food mixture into a solid food. Widely used in gum sweets, jams, jellies, meat, custards, puddings, spreads, and yoghurt. Typically have low viscosity during preparation of a hot food mixture and are triggered to gel after cooling. Starch gelling agents are designed to have specific viscosity profiles during cooking; they typically contain linear starch chains (amylose) which self-associate to form a network after cooling.
Used to enhance mixing or prevent separation between oil and the water phase in foods. When used in conjunction with other encapsulation ingredients they form solid powders with embedded micro-encapsulated oils. Emulsifiers are used in beverage emulsions to stabilise flavour oils, and are used in food flavour systems for encapsulation of flavours and other volatile compounds into powders.
Starch emulsifiers have hydrophobic ends which impart their emulsifying functionality; our range of emulsifying products offers varied viscosity levels.
Used in confectionary, bakery, snack and fried-potato coatings – film formers coat food substrates and then thicken into a glossy or rubbery film. They’re also used to improve dough formation for snacks and bakery items. Different uses require specific viscosities, so we have a broad range.
Applied topically to deliver flavour, spices and sweeteners – or modify appearance. Our powders all offer good flow properties, the ability to adhere well and are able to get uniform coverage without excessive dusting. They are used widely on snack products, cereals, and confections. Starch powder surface properties are tailored to improve adhesion, enable non-dusting, free-flowing properties and to make them suitable as moulding materials for sweets.
These can increase the energy density of foods, and are also a critical part of delivering firm textures and denseness in low moisture foods such as cereals, bakery items and snacks. Other uses include being a carrier or diluent in powder mixes.
Our robust line of functional clean-label starches provide equivalent functionality and performance to modified food starch, providing more formulation options to meet consumer demands. We offer corn and tapioca-based options, including organic.
We have a range of functional flours and proteins derived from natural ingredients such as chickpeas. These versatile products offer multiple benefits, including clean-labelling credentials, gelling properties, high-performance dairy replacement, fibre and protein fortification and more.
Our ingredients play a role in crumb structure development, suspension of fruit solids in fillings or particulates in batters, maintaining moisture and extending shelf life of baked goods. The starches in our portfolio are essential in developing gluten free baked goods. Meanwhile our chickpea flour provides binding in pancakes, muffins, cookies, batter for breading (both drop or pour batter systems) and bulking in breads and tortillas.
Our chickpea protein can be used for egg replacement in baked goods, with emulsification and foaming functionality. With water and oil holding capacity, it contributes to dough stickiness and batter viscosity.
We can stabilise flavour and cloud emulsions for carbonated and non-carbonated beverages, contribute low viscosity at high solids levels, replace or extend Gum Arabic – and add Mouthfeel to low-fat dairy beverages.
We have the ability to provide many textures, from soft fruit snacks to chewy sweets. Processing benefits include less stickiness in jelly candy, reduced hot viscosity – and as quick setting to reduce curing time.
Our starches can provide creamy texture, uniform viscosity, and improved mouthfeel for low or non-fat dairy products. They can also be used in gelatin replacement, emulsion stabilisation, water binding and structure development in a variety of dairy-based foods.
Our starches can influence dough rheology as well as improving machinability, texture and appearance of finished products. Starches allow different levels of dough expansion, developing crunchy to crispy textures in crackers, coated peanuts and extruded breakfast cereals.
The chickpea flour in our portfolio provides bulking in pretzels, baked crackers, fried crackers and tortilla chips (stiff dough systems). It also works as a film former in extruded snacks. And our chickpea protein provides great texture development in snacks, also contributing to binding and viscosity control.
We’re able to enhance creaminess in low-fat products, create viscosity and a set texture in mayonnaise, dressings, and dips, extend pulp in soups, increase shelf-life stability and play a critical role in maintaining the integrity of products through processing.
Case studies, insights & resources
Case studies, insights & resources
Starches, proteins and flours are the building blocks of innovation and reformulation.
With the critical role they play in achieving every goal, you need a partner like Tate & Lyle. No only do we have an innovative and extensive ingredient portfolio, we have the proven scientific capabilities and expertise to utilise them to maximum effect.